Kèrmes

ROSSO PICENO

DENOMINAZIONE DI ORIGINE CONTROLLATA

 

Varietal: 60% Sangiovese, 40% Montepulciano

Training methods: vertical trellis with vine density of 3,300 plants per acre

Yield: about 3.5 ton/acre

Harvest:by hand in small baskets, grapes selection

Winemaking: destimming-soft pressing, skin contact fermentation for about 15 days in stainless steel, unfiltered

Ageing: in stainless steel, followed by 3 bottle ageing

 

Food pairing: pasta with red sauce, roasted and grilled meat

 

 

SERVING TEMPERATURE 16/18°C